Carrot Soup with Spiced Ground Beef and Pine Nuts Recipe
This flavorful Carrot Soup with Spiced Ground Beef and Pine Nuts combines a creamy carrot and coconut milk base with aromatic curry spices and a savory, spiced ground beef topping. The pine nuts add a delightful crunch, while fresh parsley and lemon zest brighten each spoonful. Served with optional shallots, yogurt, and flatbread, this dish is a comforting and elegant meal perfect for cooler days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Indian-inspired flavors)
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 2 pounds carrots, peeled and cut into chunks
- 2 tablespoons Better Than Bouillon beef flavor base
- 2 teaspoons hot madras curry powder (or regular curry powder)
- 1 14-ounce can coconut milk
- 3 1/2 cups water
Spiced Ground Beef Topping
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon tomato paste
- 2 teaspoons Better Than Bouillon beef flavor base
- 1 teaspoon garam masala
- 1/3 cup pine nuts
- 1/4 cup finely chopped parsley
- A bit of lemon zest
Optional Garnishes and Accompaniments
- Thinly sliced shallot
- Plain yogurt
- Flatbread
Instructions
- Prepare the Carrot Soup: Heat a soup pot over medium-high heat. Add 1 tablespoon olive oil, sliced onions, carrot chunks, 2 tablespoons Better Than Bouillon beef flavor base, and 2 teaspoons hot madras curry powder. Sauté the mixture for 3 to 5 minutes until the onions soften and spices are fragrant.
- Simmer the Soup: Pour in 3 1/2 cups of water and bring the soup to a simmer. Cook for 15 minutes until the carrots are tender.
- Puree the Soup: Add the entire 14-ounce can of coconut milk to the pot. Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
- Cook the Ground Beef: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the ground beef, seasoning lightly with salt and pepper, and brown it thoroughly until fully cooked.
- Add Spices and Flavorings to Beef: Stir in 1 tablespoon tomato paste, 2 teaspoons Better Than Bouillon beef flavor base, and 1 teaspoon garam masala into the beef. Sauté together for 2 to 3 minutes to meld the flavors.
- Toast Pine Nuts and Add Herbs: Add 1/3 cup pine nuts, 1/4 cup finely chopped parsley, and a bit of lemon zest to the skillet with the beef. Continue cooking until the pine nuts are toasted and fragrant, stirring frequently.
- Serve the Dish: Ladle the creamy carrot soup into bowls. Top each serving with a generous scoop of the spiced ground beef and pine nuts mixture. Garnish with thinly sliced shallots, a swirl of plain yogurt, and serve alongside flatbread for dipping, if desired.
Notes
- Better Than Bouillon beef flavor base adds rich depth; you can substitute with beef broth or bouillon cubes if unavailable.
- Use hot madras curry powder for a spicier kick or regular curry powder for milder flavor.
- An immersion blender is recommended for ease, but a countertop blender can also be used carefully.
- Toast pine nuts carefully to avoid burning and bring out their nutty flavor.
- Optional garnishes like shallot, yogurt, and flatbread enhance texture and flavor, but the soup is delicious on its own.
- This soup can be made ahead; reheat gently before serving.
Keywords: carrot soup, spiced ground beef, pine nuts, coconut milk, curry soup, easy soup recipe, cozy dinner
